Description
This Jiffy Mexican Cornbread is a quick and easy twist on traditional cornbread, packed with sweet and spicy flavors. Using Jiffy Corn Muffin Mix as a base, this recipe adds cheese, jalapeños, and creamed corn for a moist, flavorful, and slightly spicy dish. Perfect as a side for chili, barbecue, or any Tex-Mex meal!
Ingredients
• 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
• 1 cup milk
• 2 large eggs
• 1 (14.75 oz) can creamed corn
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 small jalapeño, finely diced (optional for spice)
• ½ cup diced green chilies (canned or fresh)
• ½ cup sour cream (for extra moisture)
• 2 tbsp melted butter
• ½ tsp garlic powder (optional)
Instructions
1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast-iron skillet with butter or nonstick spray.
2. Mix Ingredients: In a large bowl, combine Jiffy Corn Muffin Mix, milk, eggs, creamed corn, shredded cheese, jalapeños, green chilies, sour cream, melted butter, and garlic powder (if using). Stir until well combined.
3. Pour & Bake: Pour the batter into the prepared baking dish and spread evenly.
4. Bake: Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Cool & Serve: Let the cornbread cool slightly before slicing. Serve warm and enjoy!
Notes
• For extra cheesiness, sprinkle additional shredded cheese on top before baking.
• Adjust the spice level by increasing or decreasing the jalapeños.
• Store leftovers in an airtight container for up to 3 days, or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Mexican-American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Jiffy cornbread, Mexican cornbread, easy cornbread recipe, spicy cornbread, cheesy cornbread, Jiffy mix recipe